The egg white becomes thin so that when the egg is broken the white spread out how does it affect food production
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Answered by
46
Answer:
hello mate...
Explanation:
When firm peaks form, the egg white has reached its fullest volume and should not be beaten any longer. Over-Beaten Egg Whites: If egg whites are beaten past the point of stiff peaks, the matrix of proteins will begin to break down and the foam will collapse. The egg whites will become grainy, watery, and flat.
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Answered by
2
Answer:
They won't spread out to form a bubble film unless you add something that lessens the attraction.An egg white is about 90℅ of water
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